Buttery Candied Sweet Potatoes with Maple Rum Glaze

These buttery-soft, candied sweet potatoes are sliced thin, vertically stacked, and then baked in a rich maple rum glaze until tender and caramelized around the edges. No marshmallows, just deep flavor from brown sugar, cinnamon, and real dark rum (or vanilla). It’s an easy, make-ahead side dish that works for the Fall holidays or any cozy weeknight dinner!

📝 Ingredients

• 4-5 large sweet potatoes (peeled)
• 3/4 cup brown sugar (packed)
• 1/3 cup maple syrup
• 4 tablespoons unsalted butter (melted)
• 1 tablespoon spiced rum (or vanilla extract)
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt ((or more to taste))
• Fresh thyme for garnish

👨‍🍳 Instructions

1. 1Preheat the oven to 400ºF. Spray an 8x8 baking dish with nonstick cooking spray. Set aside.
2. 2Using a mandolin, slice the peeled sweet potatoes into very thin slices, about 1/4-inch thick. Make sure they are all the same thickness so they cook evenly.
3. 3Arrange the potato slices vertically at an angle in the dish, filling it without crowding it. Make sure there's space in between each slice so it cooks evenly. Set aside.
4. 4In a bowl, whisk together the melted butter, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg, and salt.
5. 5Pour the glaze on the sliced sweet potatoes, making sure each slice is evenly coated.
6. 6Cover the baking dish tightly with aluminum foil. Bake for 1 hour.
7. 7Remove the aluminum foil and cook for another 15-20 minutes until the potatoes are slightly browned, caramelized, and fork-tender.
8. 8The sauce will thicken as it cools, so don't worry if it looks liquidy in the baking dish. Serve and enjoy!